Design and Development of a Multifunctional Thermal Processing Machine for Baking, Roasting and Drying with Energy Consumption Analysis

Authors

  • M. S. Sanusi Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria. https://orcid.org/0000-0002-9852-531X
  • H. F. Bankole Shelterbelt Research Station Kano- Forestry Research Institute of Nigeria
  • S. A. Olaleye Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria. https://orcid.org/0000-0002-8878-3120
  • D. A. Olagbenro Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
  • Q. A. Balogun Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
  • F. A. Adekilekun Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
  • A. M. Bello Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
  • M. O. Salaudeen Department of Mechanical Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria. https://orcid.org/0009-0003-6985-4274
  • T. B. Olaniran Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria. https://orcid.org/0009-0008-7465-5348

Abstract

Limited access to efficient and versatile thermal processing equipment constrains small and medium-scale bakeries in developing countries, necessitating the design of a multifunctional thermal processing machine capable of supporting multiple heating methods and uniform heat distribution. This study aims to design, fabricate, and evaluate a multifunctional thermal processing machine capable of roasting, baking, and drying, utilizing electricity, gas, and charcoal as energy sources. Gas heating demonstrated the highest efficiency for high-temperature operations, reaching 200 ? in 25 minutes with a maximum chamber temperature of 298 ? and energy consumption of 5.04–13.0 MJ. Electrical heating consumed 16.82–22.5 MJ but provided superior temperature stability and control, effectively reducing date fruit moisture from 29% to 17.24% over four hours at 70 ?. Charcoal heating was the least energy-efficient, requiring up to 77.0 MJ, although it yielded superior sensory attributes. Therefore, the machine’s versatility and performance across multiple energy sources highlight its potential as a scalable thermal processing solution for food enterprises in regions with variable energy availability.

Downloads

Published

2026-07-02

How to Cite

Sanusi, M. S. ., Bankole, H. F. ., Olaleye, S. A. ., Olagbenro, D. A. ., Balogun, Q. A. ., Adekilekun, F. A. ., Bello, A. M. ., Salaudeen, M. O., & Olaniran, T. B. . (2026). Design and Development of a Multifunctional Thermal Processing Machine for Baking, Roasting and Drying with Energy Consumption Analysis. LAUTECH Journal of Engineering and Technology, 20(1), 246–258. Retrieved from https://laujet.com/index.php/laujet/article/view/1011

Issue

Vol. 20 No. 1 (2026): LAUJET

Section

Articles